Peanut Tofu Noodle Curry

Ingredients

• 14 Ounce extra-firm tofu, drained and cut into 1-inch cubes - 14 (oz), Cut into 1-inch cubes.
• 8 Ounce dry rice noodles - 8 (oz)
• 0.5 Cup creamy peanut butter - 1/2 (cup)
• 3 Cup broccoli florets - 3 (cups), Use broccoli florets.
• 2 Cup carrots, thinly sliced - 2 (cups), thinly sliced
• 13.5 Fluid Ounce canned coconut milk - 13.5 (oz)
• 3 Cup low-sodium vegetable broth - 3 (cups)
• 2 Teaspoon curry powder - 2 (tsp)
• 1 Teaspoon garlic powder - 1 (tsp)
• 0.5 Teaspoon ground ginger - 1/2 (tsp)
• 2 Tablespoon soy sauce - 2 (Tbsp)
• 1 Tablespoon lime juice - 1 (Tbsp)

Instructions

1. Prepare ingredients

   1. *Drain and cube the tofu*, *thinly slice the carrots*, and set the broccoli, noodles, peanut butter, coconut milk, broth, seasonings, soy sauce, and lime juice near the stovetop.

2. Start the sauce

   2. In a large pot over medium heat, whisk together the coconut milk, vegetable broth, peanut butter, curry powder, garlic powder, ground ginger, and soy sauce until the peanut butter is *smoothly blended* and the sauce is *gently steaming*, 3 to 4 minutes.

3. Simmer tofu and carrots

   3. Add the tofu and carrots, bring to a *gentle simmer*, cover, and cook until the carrots are *starting to soften*, about 5 minutes.

4. Cook noodles and broccoli

   4. Stir in the rice noodles and broccoli, pressing the noodles into the sauce until *mostly submerged*; simmer uncovered, stirring often, until the noodles are *tender but not mushy*, 6 to 8 minutes.

5. Finish off heat

   5. Remove the pot from the heat, stir in the lime juice, and let the curry stand for *2 minutes* until the sauce is *creamy and glossy*.

6. Serve

   6. Serve hot, spooning *peanut-coconut sauce* over each bowl and making sure each serving has *tofu, noodles, and vegetables*.